Ingredients: clams, eggs, scallions, salt, wet starch, oil (a little), cooking wine.
Operation steps:
1. Rinse the clams, put them into a boiling water pot (put a little cooking wine in the water) and blanch them until they are boiled. Shake the boiled clam water to remove impurities, and then put the clams into another bowl. Pour the clam soup into the soup bowl and let the soup settle.
2. Break up the egg liquid, wet starch and salt, pour the precipitated boiled clam soup into the egg liquid (pour slowly, don't pour the precipitated impurities into the egg liquid), draw evenly, sprinkle a little scallion, pour a little oil, and steam in a steamer until 6-7 is mature (that is, the top egg liquid hasn't coagulated yet). At this time, put the clams into the egg liquid, and then continue to steam. Finally, sprinkle in the remaining scallions and serve.